Salted Cod and Squid in Shortcrust Pastry Waffles with Swordfish Meat

Shortcrust pastry waffles with swordfish meat

• 500 g plain flour
• 180 g butter
• 50 g swordfish meat
• 50 g sugar
• 10 g almond flour
• 15 g lightly salted peanuts (finely chopped/ground)
• 100 g whole eggs

Method

• Mix the butter with the sugar, the swordfish (finely chopped in a food processor and sieved), the eggs and, lastly, the flour mixed with the almond flour and lightly salted peanuts (ground).
• Leave to rest in the fridge for at least 2 hours. Shape and bake in the oven at 170°C.

Salt cod with Olympia Cress

• 140 g salt cod
• 50 g cream with 38% fat
• Extra virgin olive oil to taste
• Olympia Cress to taste
• Melissa Cress to taste
• 2 spring onions
• 1 clove of garlic
• Cornstarch to taste
• Salt to taste

Method

• Simmer the desalted salt cod (boned and cut into small cubes) with the cream, a clove of garlic, and a drizzle of extra virgin olive oil. If necessary, thicken with a mixture of cornstarch and cream. When cooked, season with salt and white pepper. Blend the mixture with an immersion blender and add the Olympia Cress, chopped chives, and Melissa Cress leaves.

Squid with Zallotti Blossom

• 100 g cleaned squid
• 15 g extra virgin olive oil
• Zallotti Blossom flowers
• Salt to taste
• 1 Floregano flower
• Olympia Cress

Method

• Cut the squid into julienne strips and mix with the extra virgin olive oil and salt.
• Marinate and vacuum seal, then cook in a steam oven at 75°C.
• Cool in water and ice, drain the squid and season with extra virgin olive oil and Zallotti Blossom flowers.

Plating

• Place the small leaf salad (lettuce, arugula, etc.) in the swordfish shortbread wafer,
• using a piping bag, pipe a mousse of salt cod with Olympia Cress on top, add a sprig of squid cooked at low temperature and seasoned with extra virgin olive oil and Zallotti Blossom, finish by decorating with stems of Olympia Cress, a Floregano flower and Zallotti Blossom flowers.